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Watermelon, Jalapeno, and Lemon Soup

  • Servings: 3
Watermelon, Jalapeno, and Lemon Soup

Source: Martha Stewart Living, July 2012


  • Small watermelon
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon coarse salt
  • 2 small jalapeno chiles
  • Thinly sliced jalapeno (optional)


  1. Cut watermelon into large chunks (you should have 6 cups). Puree half the watermelon, lemon juice, and salt in a blender until combined. Cut ribs and remove seeds from chiles, and cut into 1-inch pieces. Add to blender with remaining watermelon; pulse until chunky, 2 or 3 times. Refrigerate until cold, about 1 hour. Stir well, and garnish with thinly sliced jalapeno if desired before serving.

Reviews (1)

  • neelhtac 21 Jul, 2014

    Interesting......I made this. It's a variety of flavors - watermelon, cool, lemon, spicy, hot mouth, kind of refreshing, but a small amount is plenty. My teen son thought it tasted like salsa - he's right. It also has the consistency of salsa. My young daughter thought it tasted margarita-ish. Neither of them liked it. Now that the watermelon is gone, I wish I'd used it on a recipe everyone else may have liked. It kind of reminds me of a spicy tomato juice.

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